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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 1 pound fish white
- 4 Ounces potato flakes instant
- 1 ounce lard cooking
- 1 ounce flour, all-purpose plain
- 1/4 pint milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs hard-boiled, chopped
- 1 tablespoon parsley leaves chopped
Method
- Poach the fish in salted water for approx.
- 10 minutes until tender.
- Drain well and reserve a quarter pinto of the fish stock for the sauce.
- To make the sauce melt the fat and add the flour.
- Cook for one minute without browning.
- Gradually add the milk, fish stock, salt and pepper.
- Bring to the boil, stirring all the time, until the mixture thickens.
- Then add the chopped eggs and parsley.
- Flake the fish.
- Add to the sauce, and place in an ovenproof dish.
- Make up mashed potato as directed on the packet and either pipe for fork over the fish mixture.
- Bake for 25 to 30 minutes in a moderate oven 350F (180C), gas mark 4.
- Serve hot, accompanied by additional parsley sauce if using.
